Effect of drying and storage process on Moroccan saffron quality
2018
Chaouqi, Soukaina | Moratalla-López, Natalia | Lage, Mounira | Lorenzo, Cándida | Alonso, Gonzalo L. | Guedira, Taoufiq
Saffron quality, especially its three secondary components which are: crocins, safranal, and picrocrocin, is highly dependent on processing and storage conditions. In this study, High Performance Liquid Chromatography with diode array detection (HPLC-DAD) was used to analyze Moroccan saffron in order to study the effect of dehydration and storage conditions on its secondary components, its quality and its stability. Samples were dried in the shade and in the oven at 40 °C, then stored in a smoke glass boxes during one year.Storage and drying method had a significant effect (p < 0.05) on the secondary components and kaempferol-3-sophoroside-7-glucoside concentrations. Samples dried in the oven had the highest concentrations of crocins, picrocrocin and safranal, also the highest concentration of kaempferol-3-sophoroside-7-glucoside compared with samples dried in the shade. After one year of storage, crocins of samples dried in the shade, had a noticeable decrease, more than 50% of loss, especially its two main molecules: trans− 4-GG-crocins and trans− 3-Gg-crocins. Picrocrocin and kaempferol-3-sophoroside-7-glucoside also decreased whereas safranal increased. It was noticed the increasing of some cis-crocins and the disappearance of trans− 1-g. Results found, support the use of the oven: crocins increase noticeably at 40 °C of dehydration. A similar behavior is obtained for picrocrocin, safranal and kaempferol-3-sophoroside-7-glucoside.
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